MARRIED TO A CHEF – OUR FIRST MEAL AFTER 5DAY CLEANSE BOUILLABAISSE …. OUI OUI!

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Seafood Stock

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  • Olive Oil
  • Leeks – 1 bunch – rough chop (remove green tips)
  • Onions- 1 – rough chop
  • Fennel Bulb – 1 – rough slice
  • Celery – 6 stalks – rough chop
  • Bay Leaves – fresh – 3 each
  • Fresh Thyme – 4 sprigs
  • Shallots – 2 – sliced
  • Garlic – 1/2 head – smashed
  • Saffron – 1/2 t
  • San Marzano Tomatoes – 1 can (303)
  • Lobster Shells – blanch lobster – Remove meat for the stew. Keep all shells and liquid
  • Fish Carcass + head 1 (use mild fish like snapper-grouper-rockfish) rough chop
  • Shrimp Shells – from a pound of 16-20 count shrimp (save peeled shrimp for stew)
  • Cherry Stone Clams (4-6)
  • White Wine – 2 bottles (sauvignon blanc-chardonnay)
Saute vegetables, herbs, and saffron in a roasting pan for about 10-15 minutes. Season gently with a little salt and black pepper. Sweat veggies but don’t brown them at all. Add the lobster shells, fish carcasses, shrimp shells, and clams. Cook for an additional 5-10 minutes. Deglaze the pan with white wine. Place this mixture into a stockpot. Add the San Marzano tomatoes and water to cover about 2 inches above the fish/veggie mixture. Bring to a boil then drop down to a simmer. As the stock begins to boil, skim the top to remove the foam/impurities. Allow it to simmer for about 1 1/2 -2 hours. When the stock has cooked down, strain the liquid into another stockpot. Press the cooked mixture in the colander with a spoon to release all the juices/flavor. Reduce this strained stock almost 50% until the liquid develops viscosity and intense flavors. That is your base.  fish stock, dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq, urablankslate, smokehouse properties, french classic cooking,
dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq, urablankslate, smokehouse propertiesdry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq,
SEAFOOD
  • Lobster meat (from the blanched lobster)
  • Fish fillets (from the carcass – cut into 3-inch pieces)
  • Scallops – (8-10 large)
  • Shrimp – (1 pound – leftover from the shells)
  • Jumbo Lump Crabmeat – 1/2 pound
dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq,
VEGETABLES
  • Leeks – 1 each – cut julienne (strips)
  • Fennel – I bulb – cut into strips
  • Butter/Olive Oil – 2 T
  • Sautee the leeks and fennel in the butter/oil for about 5-8 minutes until they are tender. Season gently with S&P. Set aside
To complete the Stew
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  • Butter 2 T
  • Olive Oil – 2 T (extra virgin)
Place butter and olive oil in a deep-sided saute pan. Bring to medium heat. When the butter begins to foam, add the seasoned fish and scallops. Cook for a minute or two then add the lobster and shrimp. Add the leek/fennel mixture then add a good amount of the stew base. Bring it to a simmer. When all the seafood is cooked (be careful not to overcook anything) add the crabmeat just long enough to heat through. Adjust the seasoning and finish with a 1/4 cup of fresh chopped Italian Parsley.
Place fish stew in a nice decorative serving bow. Garnish with sourdough crostini and rouille.fish stock, dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq, urablankslate, smokehouse properties, french classic cooking,
Enjoy!
fish stock, dry run ranch, tauraso food group, bouillabaisse, married to a chef, dc magazine, lori tauraso, smokehouse properties, dmv food, food network, top chef, fredereick, MD #visitfrederickmd, seafood stew, food and wine magazine, sass magazine, our frederick lori ann tauraso, mike tauraso, black hog bbq, urablankslate, smokehouse properties, french classic cooking,

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